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Cooked Strawberry Jam

 
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114

Cooked Strawberry Jam recipe

Yield

10

servings

Prep

60

min

Cook

25

min

Ready

90

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

3 quarts strawberries
*
¼ cup lemon juice
2 ounces fruit pectin, dry
8 ½ cups sugar
¼ teaspoon butter

Directions

Wash, hull and halve berries. Crush one layer at a time and measure 5 ¾ cup into a 6-quart kettle.

Stir in lemon juice. Add package of pectin and stir thoroughly to dissolve.

This will take several minutes.

Stir down sides of pan and crush any remaining lumps of pectin.

Place pan on high heat. Bring to a boil, stirring constantly to prevent scorching.

Add sugar gradually, then butter, mixing well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down).

Boil hard exactly 4 minutes, stirring constantly to prevent scorching.

Remove jam from heat. Skim foam from top.

Pour into hot, sterilized jars, wipe top and threads of jar.

Apply hot lid and screw band.

Twist screw band down tight.

Process in boiling water bath 5 minutes to seal jars.

Start counting time when water comes to a boil.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 16960% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 1mg 0%
Sodium 30mg 1%
Total Carbohydrate 146g 146%
Dietary Fiber 1g 5%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 12%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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